Traditional Mongolian Livestock Practices

MongoliaIn Mongolia, horse is traditionally eaten during the winter months, and is referred to as a “cold meat”. The traditional method of slaughtering livestock is to hold it down, make a small incision in its abdomen, and finally separate the heart from the remaining circulatory system. This technique is an incredibly quick process which if done correctly is a fairly humane way to take the life of an animal. The animal may tense its limbs but it rarely if ever makes a sound during the process as it’s such a quick set of movements performed in succession. Mongolians attach a spiritual significance to blood and it is deemed wrong for any blood to touch the ground during the skinning process. Livestock blood is consumed and is considered a valuable food resource, never to be wasted

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